Roasted Shrimp and Avocado Pesto

If you’re still keeping up with your New Year’s resolution, good for you! If you’re not – don’t consider it failure, pick it back up and try again.

On January first I promised you a healthy dish. I’m only 3 weeks late in delivering, but here it is! Brown rice pasta (pad thai noodles) and roasted shrimp tossed in avocado pesto.

I followed Amateur Gourmet‘s method for roasting the shrimp and was inspired by The Gracious Pantry‘s avocado pesto. Because I kept tasting throughout the cooking process, I ended up creating my own version of avocado pesto!

Roasted Shrimp and Avocado Pesto

Ingredients:

1 lb peeled and deveined shrimp

8 oz brown rice noodles

2 avocados

1/2 C fresh basil

juice of 2 lemons

2 cloves garlic

1/4 C shredded asiago cheese

salt and white pepper, to taste

Steps:

Preheat oven to 425 deg.

Cook brown rice noodles according to package directions.

Place shrimp on a greased baking sheet. Season with salt, pepper, and a little squeeze of lemon. Roast for 10 minutes.